Friday, August 12, 2011

Low-Point Smoked Chicken Paprika

Yes! I'm back. It's been over a month since I have posted a recipe and I gotta say, I missed it. However, the vacation was much needed and I feel blessed to have gotten to visit with so many friends and family. Love them all so much!

This recipe was a great one to start back up with. From the very first bite, this smoked chicken paprika has an incredible flavor. Save any of the leftover sauce for eggs, fish, or anything you think sounds appetizing. It's so tasty, you won't want to throw it out!

Low-Point Smoked Chicken Paprika
- 4, 4 oz. skinless, boneless chicken breasts or chicken breast tenderloins
- 1 Tbs Land O Lakes Light Butter with Canola Oil
- 2 Tbs chopped green onion (white and green parts)
- 2 Tbs smoked paprika
- 1/2 tsp. kosher salt or sea salt
- 1/2 tsp. pepper
- 1/2 cup diced tomatoes
- 1/2 cup chicken broth
- 1 1/2 Tbs flour
- 1/4 cup light sour cream
- fresh parsley or chives to garnish (optional)
In a large skillet melt butter and add onion, over medium-high heat. Saute' about 4 minutes. Add salt, pepper and stir. Add diced tomatoes (undrained), chicken broth, and paprika. Reduce heat and simmer for 20 minutes or until chicken is cooked through. In a small bowl add flour and a little bit more chicken broth or water (to dilute flour). After flour is diluted, pour into chicken mixture, increase heat and cook 2 minutes or until mixture slightly thickens. Stir in sour cream, remove from heat and serve. Garnish with parsley or chives if desired. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.
Total servings - 4
Serving size - 1
Points per serving - 2.8
*Tip: I made a delicious rice with this meal called Quinoa. Follow directions on box for making rice and serve with chicken. Note: Adding 1/2 cup rice to your chicken meal will increase the points per serving from 2.8 to 6.

"Prayer is not asking for what you think you want, but asking to be changed in ways you can't imagine."  - Kathleen Norris

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